Recipes, Cooking, Game Processing and Food in General

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favorite seasonings/spices

Printed From: The BaitShop
Category: The Library
Forum Name: Recipes, Cooking, Game Processing and Food in General
Forum Description: From the lake, the field, the garden or the campfire! Family and ethnic recipes also encouraged!
URL: http://www.baitshopboyz.com/forum_posts.asp?TID=26294
Printed Date: 26 March 2026 at 21:11
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Topic: favorite seasonings/spices

Posted By: BEAR
Subject: favorite seasonings/spices
Date Posted: 10 February 2019 at 07:00

sunday so I'll be cooking. thought we all have our favorite spices/seasonings. I'm sure Tas can add a couple oof dozen of his favorites.

Mine are (not in order):

Curry

Old Bay

Ginger

Cinnamin

Garlic

Heinz Ketcup (yea spice in a bottle)

Replies:

Posted By: RobertMT
Date Posted: 10 February 2019 at 09:00

My go to is "Street" salt (AKA: Alpine Touch https://www.alpinetouch.com/" rel="nofollow - https://www.alpinetouch.com/ )

For everyday basic use.
Pepper
Salt
Garlic
Onion
Mustard

The rest are based on what ethnic food, I happen to be cooking.

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Posted By: Irish Bird Dog
Date Posted: 10 February 2019 at 21:08

salt

pepper

garlic

onion (real)

Worcestershire sauce

BBQ sauce (wife's Own homemade)

hand grinder pepper at the table

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Irish Bird Dog

NRA Life/Endowment

2nd Amendment Supporter

Posted By: d4570
Date Posted: 11 February 2019 at 10:24

I think of Beer ,butter ,and Bacon as "Spices"

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Posted By: Wing master
Date Posted: 12 February 2019 at 01:54

I don't really like salty food, but Lawreys seasond salt is good on almost anything.

My favorite when I'm smoking Elk or beef is made by Big Papa Smokers and its called "Cash Cow"

One more I like on steaks is Mcormacs Montreal Steak Seasoning.

Wing master

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Posted By: jsgbearpaws1
Date Posted: 12 February 2019 at 18:32

….SOOOO many to choose from,(hey, I'm half Italian!). I guess if I had to whittle it down to just a couple...
Salt
Pepper,(coarse grind)
Garlic, fresh, salt or powder
Basil
Cinnamon

I love rich food, not spicy. My Italian grandparents schooled me in that mantra. A decent sauce can take over 24 hours to prepare, certain flavors cook in at different levels. A passable sauce can be had in short order, but an incredible one takes time and the ingredients matter. Sure jarred spices are the go-to, but many are better fresh off the window sill. Some dried, some cured, some just fresh picked. I think I would be lost without my spice shelves.

Funny, was just thinking about this as I was grating down some fresh Romano cheese the other morning...like minds.

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...oh yeah! thats gonna hurt!